|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. - 2 - |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed sliced turkey, ham, brisket cooling (10am), and tomatoes cooling (11am) in reach in cooler. Observed mushrooms cooling (930 am) in reach in cooler. Sliced meats had 30 minutes left in cooling parameter. CDI - Sliced meats moved to freezer to rapidly cool. Several bags of sliced meat did not make 41F within cooling parameters. Sliced meats and mushrooms voluntarily discarded. Tomatoes met cooling parameters. - 1.5 - |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed mushrooms, bagged tomatoes, 3 bags of turkey, all prepped yesterday between 44-45F. Observed cheese, sliced tomatoes, and diced tomatoes in prep top at 43-44F. All other items in units reading 41F or below. CDI - Items voluntarily discarded. - 1.5 - |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced turkey, ham, brisket cooling in tightly sealed bags (10am), and tomatoes cooling in tightly sealed bags (11am) in reach in cooler. Observed mushrooms cooling tightly covered (930 am) in reach in cooler. Sliced meats had 30 minutes left in cooling parameter. CDI - Sliced meats uncovered and moved to freezer to rapidly cool. Several bags of sliced meat did not make 41F within cooling parameters. Sliced meats and mushrooms voluntarily discarded. Tomatoes met cooling parameters |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a damaged thermometer in facility. A VR will occur by 3/29/2021 to ensure facility has purchased thermometer. - 0.5 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets reading between 0-50ppm QUAT sanitizer. CDI - PIC refilled sanitizer to correct concentration. - REPEAT - 0.5 - |